The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Servings: 6 servings
Calories: 334kcal
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 12.8mg | Calcium: 99mg | Iron: 7.5mg
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Nancy says
I used chicken broth and seasoned diced tomatoes. Added a drizzle of olive oil. It turned out delicious.
Cody says
Great recipe, I added liquid smoke to the beef and added corn and peppers. Turned out to be the best chili I’ve ever made! Thanks a bunch!!:)
Bri says
What can I use instead of beef broth ?
Kimberly says
Sooooo yummy! THe best chili I’ve made! I just put in about 3/4 Tbsp less chili powder so it wouldn’t be spicy for me or the kids!
HeatherAnn O’Clair says
I used elk burger, and this is probably THE BEST chili I have ever made ! Thanks so very much for the recipe
Andrew says
This chili is criminally good. Please make this. You will thank me later.
Barbara says
It was delicious! The recipe was exact, the ingredients were on-hand, and the directions were simple to follow!
Thank you for this recipe. It will be used now for every time I make chili.
Sarah says
I typically like spicier chili, however with three picky kids, I made this recipe and they all loved it. I continue to follow this recipe now and we enjoy it.
Keiome says
I’ve added this to my regular rotation of recipes. It truly is a classic chili. Husband loves it. And I love how easy it is to make ;3
Sam & Dave says
Incredible recipe! I made it for my boyfriend. I added chopped red bell pepper and it was delicious! I also kept the stove on low heat prior to serving so it stayed warm. Thank you!!!
Bekah says
Turned out great! Will use again, thank you!
Patrick Ford says
I made this this evening, following the recipe exactly as written, with one exception. I added a 4 oz. can of diced Hatch chili peppers. This is the best pot of chili I’m made in a long time and it was certainly the easiest.👍👍👍👍
Mei says
Sooo good. I really like this recipe. Easy to follow and delicious.
Donna B says
I always thought I made great chili… then my husband became a recipe chaser and then everyone preferred his to mine…. Until I found this recipe…..the first time I forgot the sugar and it was amazing! No leftovers!!!! Tonight I followed exactly!!! YUMMY!!!
Scott C. says
I just made my 3rd round of this chili and my family loves it. Easy to make fast recipe on a school night the day of and it turns out fantastic. Usually chili is better the next day as is true with this recipe but not necessary. Even with an 8 and 11 year old I use the cayenne and get no complaints.